An extraordinary Old Fashioned, showcasing Pappy Van Winkle 20yr - one of the most sought after Bourbons in the world. Its deep notes of toffee, oak & dried fruit are elegantly enhanced with gum syrup, Angostura bitters & fragrant orange oils for a perfectly balanced, velvety finish.

Pappy Old Fashioned

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Preheat the Oven

In a large mixing bowl, combine the cubed stale bread and mashed ripe bananas. Mix until the bananas are well incorporated with the bread.

Prepare the Bread

In another bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth.

Make the Custard Mixture

Pour the custard mixture over the bread and banana mixture. Gently fold until all the bread is soaked in the custard.

Combine Mixtures

Transfer the mixture into a greased 9x13 inch baking dish. Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and the pudding is set.

Bake the Pudding

Once baked, remove the pudding from the oven and let it cool for about 10 minutes before serving.

Cool Down

In a clean mixing bowl, whip the heavy cream until soft peaks form.

Whip the Cream

Gradually add powdered sugar and vanilla extract while continuing to whip until you achieve stiff peaks.

Add Sugar and Vanilla

Spoon the Chantilly cream over slices of warm bread pudding before serving.

Serve with Pudding

ripe bananas

cubed stale bread

whole milk

heavy cream

eggs

granulated sugar

vanilla extract

ground cinnamon

salt

powdered sugar